Angus Prime Rib Recipe

Bring roast to room temperature

Remove the prime rib from the refrigerator 2 to 3 hours before roasting and place on a rimmed tray. Pat the roast dry with paper towels. Let sit uncovered at room temperature to ensure even cooking.

Prepare oven and rack

Preheat oven to 450°F (230°C). Position a rack in a roasting pan so the roast will sit elevated above the pan floor. Line the pan with a small layer of halved onion, carrots and celery to create a rack and aromatics.

Make herb-garlic butter

In a small bowl, combine room-temperature unsalted butter, minced garlic, chopped rosemary and thyme, olive oil, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Mix until a spreadable paste forms.

Season roast

Score the fat cap lightly in a crosshatch pattern if desired. Rub the exterior of the roast thoroughly with the herb-garlic butter, working it into the fat. Then evenly sprinkle the remaining kosher salt and freshly ground black pepper all over the roast, pressing to adhere.

Initial high-heat sear

Place the roast bone-side down or rib-side up on the prepared rack of vegetables in the roasting pan. Transfer to the preheated 450°F oven and roast for 15 minutes to sear the exterior and develop a crust.

Reduce heat and continue roasting

After 15 minutes, reduce oven temperature to 325°F (165°C) without opening the oven door. Continue roasting until internal temperature reaches desired doneness: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium — approximately 13 to 15 minutes per pound at 325°F for medium-rare. For this 6 lb roast expect roughly 1 hour 20 minutes after the initial sear, but begin checking at 1 hour.

Check internal temperature

Insert an instant-read thermometer into the thickest part of the roast away from bone. Remove roast from oven 5°F (3°C) below target temperature because it will carry over while resting.

Rest the roast

Transfer the roast to a carving board and tent loosely with aluminum foil. Let rest for 20 to 30 minutes. During this time, juices will redistribute and internal temperature will rise a few degrees.

Carve

Remove bones if desired (slide a long knife between bones and meat) and slice the roast against the grain into 1/2-inch to 3/4-inch thick slices. Season with coarse sea salt to taste and serve with horseradish sauce.

While the roast rests, make the au jus. Place the roasting pan with vegetables and drippings on the stovetop over medium heat. If your pan is not stovetop-safe, transfer drippings and vegetables to a skillet.

Deglaze the pan with 1 cup dry red wine, scraping up browned bits with a wooden spoon. Reduce by half, about 3–5 minutes.

Add 2 cups beef stock and 1 teaspoon Worcestershire sauce. Bring to a simmer and reduce gently until slightly thickened and flavorful, about 6–8 minutes. Taste and adjust seasoning with salt and pepper.

Strain the au jus through a fine-mesh sieve into a serving jug, pressing down on solids to release juices. Skim fat from the surface if desired before serving warm alongside sliced prime rib.